When we hear “crinkled” we usually think first of wrinkled paper, but after trying these rich, black forest chocolate crinkle cookies, we now have a new connotation of the word. These treats are decadent and delicious and absolutely perfect for the holidays! Plus, they’re adorable, since they’ve been rolled in powdered sugar and then they expand and crack as they bake, resulting in the look that gave them their name.
We’ll never jump ship and abandon chocolate chip or snickerdoodle cookies, but this crinkle cookies more than hold their own against the more traditional cookies. They’re decadent and flavorful, with a light sweetness added from the powdered sugar they get rolled in. You must try these…they’re just so good, you won’t regret it!
Black Forest Chocolate Crinkle Cookies
Yield: 2-3 dozen
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup vegetable oil
- 4 oz. unsweetened baking chocolate, chopped, melted and cooled
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup dried cherries, optional
- powdered sugar, as needed
- Preheat oven to 350º F.
- In a large bowl or mixer, combine sugar, oil and melted chocolate. One at a time, beat in eggs and vanilla extract and mix until fully incorporated.
- Mix together flour, cocoa powder, baking powder and salt in a medium bowl, then gradually stir into cookie dough.
- Fold in dried cherries, if using.
- Let dough rest 15 minutes and pour at least 3/4 cup powdered sugar into a small bowl.
- Line 1-2 baking sheets with parchment paper, then use a spoon or mini ice cream scoop to drop cookie dough balls into powdered sugar.
- Roll them around so cookies are completely coated, then transfer them to lined baking sheet.
- Place in oven and bake for 10-11 minutes, or until cookies are just set in the center.
- Remove from oven and transfer cookies to a wire rack to cool.
- Serve warm or at room temperature and enjoy!
Recipe adapted from Betty Crocker